How Food Made History

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John Wiley & Sons, 8 ago. 2011 - 280 páginas
Covering 5,000 years of global history, How Food Made History traces the changing patterns of food production and consumption that have molded economic and social life and contributed fundamentally to the development of government and complex societies.
  • Charts the changing technologies that have increased crop yields, enabled the industrial processing and preservation of food, and made transportation possible over great distances
  • Considers social attitudes towards food, religious prohibitions, health and nutrition, and the politics of distribution
  • Offers a fresh understanding of world history through the discussion of food
 

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Índice

Illustrations
2004
The Creation of Food Worlds
1787
Genetics and Geography
1812
Forest Farm Factory
1831
Hunting Herding Fishing
1852
Fishing
1861
Preservation and Processing
1873
Trade
1895
Cooking Class
1912
National Regional and Global
1928
Eating Well Eating Badly
1956
Starving
1979
Cornucopia or Pandora s Box?
1997
Index
Página de créditos

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Sobre el autor (2011)

B. W. Higman is Emeritus Professor of the Australian National University and Emeritus Professor of the University of the West Indies. He has published several books on the history of slavery and the social and economic history of the Caribbean. He has taught courses on world food history, and is the author of Jamaican Food: History, Biology, Culture (2008).

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